Verify Thermometer Accuracy at Your Critical Control Point! The Tel-Tru Check-Set Series of Thermometer Calibrators provides accurate, unambiguous, and cost-effective calibration and accuracy verification for a wide range of thermometers and temperature measurement instruments. The Check-Set series is the perfect temperature reference device for: Plant quality assurance Process control Food safety Instrument calibration and service HACCP compliance (Hazard Analysis Critical Control Points) Typical users of the Tel-Tru Check-Set Calibrators are food safety professionals responsible for operating, inspecting or certifying: Food preparation and food service facilities Industrial canning, meat, dairy and beverage processing plants Users include: - HACCP compliance officers - QA managers - In-plant maintenance technicians - Field calibration contractors - Local, state, and federal agency compliance officers The Check-Set is easy to use, reliable, accurate and compatible with a wide range of: Dial and digital thermometers Filled system bulbs Electronic temperature sensors FEATURES The series includes: - Check-Set I with one calibration set point - Check-Set II with two calibration set points - Check-Set IV with four calibration set points High accuracy - Certificate of Calibration traceable to NIST - Built-in warning circuitry to alert user when unit exceeds set-point by 1 F Fast calibration verifications - Simple to use - Easy operator training Serial number assigned to each unit Portable - optional padded shoulder strap available (except CS1-HOT models) Rugged enclosure and electronics for reliable service Quick Start Guide CALIBRATION SERVICE An annual factory recertification service is available. Completion of recertification service extends the warranty for one year. Compatible with thermometers and temperature probes of all sizes! 2 www.teltru.com
Check-Set Accuracy ±0.2ºF (0.1 C) GENERAL SPECIFICATIONS Accuracy ±0.2 F (0.1 C) Input Power 115 volts, 50/60 Hz, 1.5 amps Recommended Ambient Operating temperature range: - 65-85 F (18-29 C) Type 304 stainless steel enclosure Weight: - All models: 9 lbs. (4 kg) Dimensions: - Check-Set I HOT: 11 x 6 5 8 x 3 1 8" (279 x 168 x 79mm) - All other models: 8 3 4 x 8 7 8 x 4 1 4" (222 x 225 x 108mm) US patent #6,170,983 Dial Adjustment Tool makes calibrations easy! (sold separately) IMPORTANT CALIBRATION TEMPERATURES The Check-Set series of thermometer calibrators verifies the calibration of your temperature sensing devices at multiple temperatures. Their accuracy also allows you to validate your temperature measuring devices at temperatures specific to your application. For example, in the food and dairy industry, important temperatures or set-points include: 40 F (5 C): Recommended cold food holding temperature 140 F: Recommended hot food holding temperature 150 F: Clean-in-Place return lines 160 F: E.Coli safety temperature 161 F: HTST flash pasteurization - milk 175 F: HTST flash pasteurization - ice cream, eggnog, frozen desserts 212 F: Boiling point of water READY TO USE TIMES Users often keep the Check-Set units on all day so they are ready for use on demand. Typical ready to use times from ambient: Model Calibration Ready to Stability Temperature Use Time Check-Set I 140 F 10 min. ±0.06 F HOT 160 F 14 min. ±0.06 F 212 F 20 min. ±0.06 F Check-Set I 40 F 5 min. ±0.03 F COLD Check-Set II 40 F 5 min. ±0.03 F 160 F 7 min. ±0.03 F 5 C 5 min. ±0.02 C 90 C 12 min. ±0.02 C Check-Set IV 40 F 6 min. ±0.03 F 150 F 6 min. ±0.03 F 161 F 7 min. ±0.03 F 175 F 9 min. ±0.03 F Eliminate Error-Prone and Cumbersome Calibration Methods The Ice Water Method The Boiling Water Method Difficult A pain Time consuming Error-prone Dangerous Time consuming Difficult Error-prone -- boiling point of water varies with altitude www.teltru.com 3
Markets and Applications Served Commercial Food Service Chain Restaurants Grocery Chains Corporations Airlines Hotels Restaurants Theme Parks Sports Arenas Institutional Food Service Military Bases Public School Districts Colleges and Universities Hospitals Government Medical Centers Dept. of Corrections Food Processing, Storage, and Distribution Red Meats Poultry Seafood Sausage and Hot Dogs Baked Goods Dairy Products Grains Tomatoes Pickles Corn Syrup Produce Wholesale Food Distribution Training and Education Chef Training/Culinary Arts School HACCP and Food Safety Training Environmental Safety and Health Professionals City Health Dept. County Dept. of Environmental Health State Dept. of Health Federal Agencies Military Food Safety Inspectors Industrial/OEMs Research and Development Lab Industrial Laboratory Service and Calibration of: Refrigeration Equipment Industrial Ovens Smokers for Meat/Poultry Manufacturer of Food and Beverage Testing Equipment FOOD SAFETY/ HACCP Background HACCP (Hazard Analysis Critical Control Point) is a systematic preventative approach to food safety that involves the definition of specific measurements to reduce risk. HACCP techniques focus on the prevention of hazards and not upon final inspection. HACCP principles are widely applied to FDA and USDA regulated industries and a growing list of international industries, government agencies, and organizations. Requirements Satisfactory monitoring of CCPs requires accurate and precise measurements of parameter values (e.g. temperature, pressure, ph, etc.) to ensure that defined Critical Limits are met. Equipment used to make those measurements must be properly calibrated. The HACCP plan must describe instrument calibration procedures and frequency, responsible individuals and required documentation records for instruments used measuring those parameter values. Check-Set Series Delivers Check-Set Calibrators are designed for Food Safety Professionals as an easy-to-use tool to verify the calibration of temperature measurement instruments in compliance with HACCP requirements. Check-Set users can check thermometers and other temperature sensing instruments at temperatures equal to or close to the critical control points of their processes. 4 www.teltru.com
Markets and Applications Served DAIRY FOOD PROCESSING/ RETORTS Background The Pasteurized Milk Ordinance ( PMO ) regulates the production, transportation, processing, handling, sampling, examination, labeling, and sale of all Grade A milk and milk products, as well as the inspection of dairy farms, milk plants, receiving stations, transfer stations, milk tank truck cleaning facilities, milk tank trucks and bulk milk hauler/samplers. Requirements The PMO defines the performance requirements and testing methods for test, indicating, and recording thermometers, and other temperature instruments. The PMO requires that temperature instruments be compared to a certified temperature source upon installation and every 3 months thereafter, and after equipment is altered, serviced, repaired or replaced. Check-Set Series Delivers The Tel-Tru Check-Set IV Calibrator is optimized for compliance with the temperature instrument calibration and verification requirements of the dairy industry including milk, ice cream, and cheese processing plants. Typical users include in-plant staff responsible for QA, food safety, HACCP compliance and instrument maintenance. Other users include field calibration contractors and regulatory agency personnel who inspect and certify these plants. Enjoy less plant down time due to faster and easier certification of temperature instruments No ice water, no ice buckets No temperature controller circulators Easy to carry throughout the plant Probe inserts for most probe sizes Background Thermal processing of food in various types of pressure retorts is regulated by the Food and Drug Administration through the establishment of rules for equipment, and temperature indicating, recording and controlling devices. A major food processing industry trade association also recommends voluntary guidelines for food processors to test and document the temperature distribution within their retorts. Requirements FDA Rule 21 CFR 113.40 specifies that each retort must be equipped with at least one temperatureindicating device, a temperature recording device, and a temperature controller. These instruments must be checked with a reference device that is directly traceable to National Institute of Standards and Testing (NIST) to ensure accuracy during processing. FDA Rule 21 CFR 113.100 defines the required record keeping for reference devices including: identification of the device, a Certificate of Calibration, date and results of the test, and date of the next test. The Institute for Thermal Processing (IFTPS) recommends voluntary guidelines for operators of retorts in food processing plants to test the thermal efficiency of their retort equipment: All temperature instruments conform to applicable Federal Regulations and are tested against an accurate and traceable reference device. A calibration process is recommended before and after testing to assure that the temperature indicators and sensors on the retort and on an external monitoring system are consistent and accurate. Check-Set Series Delivers Tel-Tru Check-Set Calibrators are accurate and certified temperature reference devices that meet the requirements of the FDA and the recommendations of the IFTPS for verifying the accuracy of temperature instruments in food processing plants. Tel-Tru Check-Set features include a unique serial number, a certificate of accuracy traceable to NIST, and available annual recertification and maintenance service. www.teltru.com 5
Do you need to verify hot temperatures only? What temperature(s) do you want to verify? What are the stem diameters of the instruments you are checking? Drawing A (CS1-HOT) 4.0" Insulated Zone 4.0" Temp. Control Zone PROBE SENSING AREA STEM-LENGTH COMPATIBILITY For best results, the sensing area of the probe must be inserted completely into the Temperature Control Zone. The minimum immersion depth is dependent on the thermometer type. Check the manufacturer s user manual of your thermometer for the correct immersion length. Drawing B (All other models) 3.0" Insulated 3.0" Temp. Zone Control Zone PROBE SENSING AREA CS1 w/ single hole configuration Code 100 Frequently used in food preparation or food processing plant environments to verify accuracy of digital or dial thermometers at a single hot test point. Built-in wrench is for easy calibration adjustment of spot check or meat cooking dial thermometers. CS1 w/ multi-hole configuration Code 400 Used in food preparation, food processing and industrial environments to verify accuracy of several types of temperature measurement instruments at a single hot test point. Built-in wrench is for easy calibration adjustment of spot check or meat cooking dial thermometers. OPTIONS AND ACCESSORIES AVAILABLE FOR ALL UNITS...Part # Dial Adjustment Tool for 1" and 2" thermometers (set of 3)...96100055 Cleaning Brushes for models that fit probe diameter up to.150" (set of 3)...96100054 Cleaning Brushes for multi-hole models (set of 2)...96100145 Carrying Strap (for all except CS1-HOT)...96100224 FACTORY RECALIBRATION/RECERTIFICATION SERVICE Tel-Tru Manufacturing Co. offers annual maintenance, inspection, cleaning, and accuracy recertification of each Check-Set thermometer calibrator. Recertification automatically extends the product warranty for one year. Contact Tel-Tru Customer Service for details. Visit our website at www.teltru.com/calibrator.asp for more information on the Check-Set series of thermometer calibrators and accessories. 6 www.teltru.com
Do you need to verify cold and/or hot temperatures? What temperature(s) do you want to verify? What are the stem diameters of the instruments you are checking? Drawing B (All other models) 3.0" Insulated 3.0" Temp. Zone Control Zone PROBE SENSING AREA STEM-LENGTH COMPATIBILITY For best results, the sensing area of the probe must be inserted completely into the Temperature Control Zone. The minimum immersion depth is dependent on the thermometer type. Check the manufacturer s user manual of your thermometer for the correct immersion length. Most popular unit CS1-F42-310 shown with removable well P/N 96100250 Designed for use with refrigeration. CS2-F50-320 shown with removable well P/N 96100249 - multi-hole configuration and built in wrench Hot-Cold dual set point unit for general HAACP verification of many types of temperature instruments in food service, food processing, and meat packing environments. Built-in wrench is for easy calibration adjustment of spot check or meat cooking dial thermometers. CS4-F80-310 shown with removable well P/N 96100250 Designed with 4 critical set points for use in dairy products plants. ADDITIONAL WELL INSERTS FOR CHECK-SET I COLD, II AND IV... PART # Check-Set Well, 3-Hole (.125",.150",.187" Probes w/recal)... 96100249 Check-Set Well, 3-Hole (.187",.250",.375" Probes)... 96100250 Check-Set Well, 1-Hole (.375" Probe)... 96100252 Check-Set Well, 1-Hole (.500" Probe)... 96100253 Check-Set Well, 1-Hole (.750" Probe)... 96100254 Note: Wells with other hole diameters available upon request www.teltru.com 7
ADDITIONAL PRODUCTS AVAILABLE FROM TEL-TRU Food / Dairy / Beverage Spot Check / Laboratory Testing Thermometers Sanitary Bimetal Thermometers Sanitary RTDs and Transmitters Non-Contact Thermometers Digi-Tel Sanitary Thermometers Sanitary Pressure Gauges Sanitary Pressure Transmitters Industrial Digi-Tel Thermometers Bimetal Thermometers Glow Dial Thermometers Industrial RTDs and Transmitters Pressure Gauges Pressure Transmitters Thermowells Gas Actuated Thermometers Vapor Tension Thermometers Surface Thermometers Non-Contact Thermometers ISO 9001:2008 C E RT I F I E D MADE IN USA CS616 2016